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Applied and Environmental Microbiology, June 2009, p. 3627-3633, Vol. 75, No. 11
0099-2240/09/$08.00+0     doi:10.1128/AEM.00138-09
Copyright © 2009, American Society for Microbiology. All Rights Reserved.

Genome-Scale Model of Streptococcus thermophilus LMG18311 for Metabolic Comparison of Lactic Acid Bacteria{triangledown} ,{dagger}

Margreet I. Pastink,1,2,3 Bas Teusink,1,2,4,{ddagger} Pascal Hols,5 Sanne Visser,1,2 Willem M. de Vos,3 and Jeroen Hugenholtz1,2,4*

Top Institute Food and Nutrition, Nieuwe Kanaal 9a, 6709 PA Wageningen, The Netherlands,1 Kluyver Centre for Genomics of Industrial Fermentation, Julianalaan 67, 2628 BC Delft, The Netherlands,2 Laboratory of Microbiology, Wageningen University, Dreijenplein 10, 6703 HB Wageningen, The Netherlands,3 NIZO food research, Kernhemseweg 2, 6718 ZB Ede, The Netherlands,4 Unité de Génétique, Institut des Sciences de la Vie, Université Catholique de Louvain, 5 Place Croix du Sud, 1348 Louvain-la-Neuve, Belgium5

Received 20 January 2009/ Accepted 29 March 2009

In this report, we describe the amino acid metabolism and amino acid dependency of the dairy bacterium Streptococcus thermophilus LMG18311 and compare them with those of two other characterized lactic acid bacteria, Lactococcus lactis and Lactobacillus plantarum. Through the construction of a genome-scale metabolic model of S. thermophilus, the metabolic differences between the three bacteria were visualized by direct projection on a metabolic map. The comparative analysis revealed the minimal amino acid auxotrophy (only histidine and methionine or cysteine) of S. thermophilus LMG18311 and the broad variety of volatiles produced from amino acids compared to the other two bacteria. It also revealed the limited number of pyruvate branches, forcing this strain to use the homofermentative metabolism for growth optimization. In addition, some industrially relevant features could be identified in S. thermophilus, such as the unique pathway for acetaldehyde (yogurt flavor) production and the absence of a complete pentose phosphate pathway.

* Corresponding author. Mailing address: NIZO food research, P.O. Box 20, 6710 BA Ede, The Netherlands. Phone: 31-318-659540. Fax: 31-318-650400. E-mail: Jeroen.Hugenholtz{at}nizo.nl

{triangledown} Published ahead of print on 3 April 2009.

{dagger} Supplemental material for this article may be found at http://aem.asm.org/.

{ddagger} Present address: Systems Bioinformatics IBIVU, Vrije Universiteit Amsterdam, De Boelelaan 1085, 1081 HV Amsterdam, The Netherlands.

Applied and Environmental Microbiology, June 2009, p. 3627-3633, Vol. 75, No. 11
0099-2240/09/$08.00+0     doi:10.1128/AEM.00138-09
Copyright © 2009, American Society for Microbiology. All Rights Reserved.





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